The Ultimate South Indian Mutton Pulao (Electric Pressure Cooker Recipe)

Published on: Aparna Insights

Hello, my wonderful foodies!

Today, I’m sharing a recipe that is guaranteed to fill your home with the most incredible aroma and your heart with joy. This is not just any mutton pulao; this is The BEST Mutton Pulao, made in a classic South Indian style.

If you love a dish that is deeply fragrant, intensely flavorful, and packed with a robust, spicy kick, then this is the one for you. When you make this pulao, I promise the aroma will travel down your entire street! It’s the perfect centerpiece for a special occasion, a weekend family meal, or any time you want to treat yourself to something truly spectacular.

Anyone who tries this dish becomes an instant fan. It’s rich, the mutton is fall-off-the-bone tender, and the rice absorbs all the beautiful flavors of the masala. I’ll be showing you how to make this effortlessly in an electric pressure cooker, but you can easily adapt it for a traditional one too.

Let's get started and create some magic in the kitchen!

Ingredients

This recipe has three main parts: marinating the mutton, creating the signature masala powder, and finally, cooking the pulao.

For the Mutton Marinade:

• Mutton: 500g, bone-in pieces (soak in salt water for 30 mins for extra tenderness)

• Thick Curd: ¾ cup

• Salt: To taste

• Ginger-Garlic Paste: 1 tbsp

For the Pulao Masala Powder:

• Poppy Seeds (Gasagasaalu): 1 tbsp

• Coriander Seeds: 2 tsps

• Black Peppercorns: ½ tsp

• Fennel Seeds (Saunf): 1 tsp

• Cloves: 3

• Cumin Seeds: 1 tsp

• Green Cardamom: 3

• Cinnamon Stick: ½ inch piece

• Dry Red Chillies: 6-7

• Dry Coconut Slices: ¼ cup

For the Pulao Base:

• Ghee: 1 tbsp

• Oil: 2 tbsp

• Cinnamon Stick: ½ inch piece

• Green Cardamom: 3

• Cloves: 3

• Bay Leaves: 2

• Javitri (Mace): 1 strand

• Star Anise: 1

• Onions: 2 large, thinly sliced

• Green Chillies: 3, slit

• Chopped Coriander: ¼ cup

• Chopped Mint: ¼ cup

• Red Chilli Powder: 1 tsp

• Water: 300 ml

• Basmati Rice: 1.5 cups (soaked for 30 minutes)

• Salt: To taste

Instructions

Step 1: Marinate the Mutton

1. For the most tender mutton, soak the pieces in salt water for 30 minutes, then drain thoroughly.

2. In a large bowl, combine the mutton pieces with the thick curd, salt, and ginger-garlic paste.

3. Massage the marinade into the mutton well. Cover and let it rest for at least 1 hour. This step is crucial for tender, flavorful meat.

Step 2: Make the Fresh Pulao Masala Powder

1. Turn on your electric pressure cooker and select the 'Sauté' mode.

2. Dry roast all the ingredients listed under "For the Pulao Masala Powder" on low heat until they become fragrant. Start with the poppy seeds, coriander, peppercorns, fennel, cloves, and cumin.

3. After a minute, add the cardamom, cinnamon, and dry red chillies.

4. Finally, add the dry coconut slices and roast until everything is lightly browned and aromatic.

5. Transfer the roasted spices to a grinder and grind them into a fine powder. Set aside.

Step 3: Cooking the Pulao

1. In the same electric pressure cooker pot, add 1 tbsp of ghee and 2 tbsp of oil.

2. Add the whole spices for the base: cinnamon, cardamom, cloves, bay leaves, javitri, and star anise. Sauté for a few seconds.

3. Add the sliced onions. This is a very important step: fry the onions until they are a deep golden brown. This caramelization is what gives the pulao its rich color and deep flavor. Be patient here.

4. Once the onions are golden, add the slit green chillies. Then, add the chopped coriander, mint, red chilli powder, and the freshly ground masala powder. Sauté for another minute.

5. Add the marinated mutton to the pot. Add 50ml of water to the marinade bowl, swirl it around to collect any remaining marinade, and pour it into the pot.

6. Sauté the mutton with the masalas for 4-5 minutes.

7. Add 300ml of water, mix well, and close the pressure cooker lid.

8. Select the 'Meat' option on your electric cooker. It will automatically set the time (usually around 15 minutes) and cook the mutton perfectly.

9. Once the pressure releases naturally, open the lid. The mutton should be incredibly soft and tender.

Step 4: Assembling and Finishing the Pulao

1. Carefully separate the cooked mutton pieces from the gravy and set them aside.

2. Now, measure the gravy. This is the most critical step for a perfect, non-sticky pulao. The ideal ratio is 1 cup of rice to 1 ¾ cups of gravy. For our 1.5 cups of rice, we need 2 ¾ cups of gravy. If your gravy is less than that, add hot water to make up the difference.

3. Pour the measured gravy back into the cooker. Add the soaked and drained basmati rice, the cooked mutton pieces, a little salt (for the rice), and some fresh coriander. Mix everything gently.

4. Close the lid and select the 'Pulao/Biryani' option on your cooker.

5. Once the cooking cycle is complete and the pressure has released, let the pulao rest for 15 minutes before opening. This allows the grains to firm up and become fluffy.

Your spectacular Mutton Pulao is ready! It will be a bit moist when hot but will become perfectly fluffy and separate as it cools slightly. Serve hot with a side of cooling raita and enjoy the incredible flavors!

Key Tips for the Perfect Mutton Pulao

• Tender Mutton: Soaking the mutton in salt water is a simple trick that works wonders for tenderness.

• Fresh Masala: The aroma and taste of freshly ground masala are unmatched. Don't skip this step!

• Golden Onions: Frying the onions until they are deeply caramelized is the secret to the rich flavor and color of this pulao.

• The Golden Ratio: The 1:1.75 rice-to-gravy ratio is your key to a perfectly cooked, non-mushy pulao.

• Resting is Crucial: Don't be in a hurry to serve. Letting the pulao rest for 15 minutes after cooking is essential for getting those beautiful, fluffy grains.

I hope you make this incredible Mutton Pulao and create some wonderful memories around the dinner table.

With love,
Aparna @ Aparna Insights